I have recently got a kitchenaid mixer after wanting one for years and years, since getting it I have been baking non stop! I absolutely love using it, it’s so cool! This time I made some vegan biscoff cupcakes as vegan biscoff biscuits are suitable for vegans!! I saw this recipe on Becky’s blog and was inspired to veganise it! Full credit goes to her for the basic recipe I have just adjusted it slightly. I have made a YouTube video showing you how to make the cupcakes from start to finish, if you would like to watch that you can here. In this blog post I am including the full list of ingredients, measurements, recipe and some photos.



Ingredients for cupcakes

Plain flour

Caster sugar

Vegan butter

Baking powder

Vanilla extract

Egg replacer


Ingredients for icing

Vegan butter

Icing sugar

Biscoff spread

Biscoff biscuits for decoration


Measurements for cupcakes

180g plain flour

180g caster sugar

180g vegan butter

½ teaspoon of baking powder

1 teaspoon of vanilla extract

Whatever is equivalent to three eggs of your egg replacer


Measurements for icing sugar

100g vegan butter

300g icing sugar

2 tablespoons of biscoff spread


Method

Preheat oven to 180•c and line a baking tray with cupcake cases. Mix 180g of butter and 180g of caster sugar in a large bowl. Add ½ teaspoon of baking powder and 1 teaspoon of vanilla extract to butter and sugar and mix well. Then add in the sieved flour and egg replacer and mix well. Transfer the mixture into the cupcake cases and put in the oven for 20-25 minutes or until fully cooked in the middle and a light brown on top. For the icing mix the butter, icing sugar and biscoff spread, place in a piping bag and pipe onto cooled cakes then decorate with biscuits.

I hope you’ve enjoyed this post and the video and if you make these yourself vegan or non vegan I would love to see your photos so definitely send them to me via any of my social networks!

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